Categories: Dip

Ingredients

• 1/2 C. Sugar
• 1 C. Vegetable oil
• 1/2 C. Cider vinegar
• 1 C. Green peppers, chopped
• 1 C. Red peppers, chopped
• 1 C. Yellow peppers, chopped
• 1 C. Green onions, chopped
• 3 tsp. Diced jalapeno peppers
• 1 Small jar pimentos
• 1 Can pinto beans, drained and rinsed
• 1 Can white shoe peg corn drained and rinsed
• 1 Can black beans, drained and rinsed
• 1 Can red beans, drained and rinsed

Directions

1. Mix the sugar, vegetable oil and cider vinegar and bring to a boil and then let cool.

2. Recommended to do this first and let cool while preparing remainder of the ingredients.

3. Pour cooled sauce over remainder ingredients and refrigerate overnight. Drain before serving and serve with chips/scoops.

4. Notes: Keeps well due to vinegar but do not store in a metal container due to the vinegar.

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